How-To Make a Simple Blueberry Pie with Homemade Filling

Today, I'm going to show you how to make what I consider the best blueberry pie using fresh blueberries and simple ingredients. This is a great recipe for any beginner and first time pie baker, and it will definitely impress your friends and family! So gather up your ingredients to make your own pie filling and let's get started…

I did take a shortcut and used store-bought crust but If you want to make a homemade pie crust you can get my favorite recipe here.

This  homemade blueberry pie filling recipe is particularly popular during the summer months but can be made year round and the filling can be used to make blueberry hand pies (simply substitute this filling for the homemade peach pie filling), to top pound cake for a quick summer dessert, over vanilla ice cream, and to garnish your favorite cheesecake. 

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I think presentation can take even the simplest of recipes and turn it into a thing of beauty and for that reason, I used my Pioneer Woman ruffle top pie plate. The edge makes it easier for me to pretend I know how to crimp a pie crust and make it look pretty.

Preparing the Blueberries

Getting your blueberries ready is key to a tasty pie filling and is the secret to this classic blueberry pie. I'll cover how to pick the best berries, work with fresh or frozen ones, and get the right texture.

Selecting the Best Berries

• For the perfect blueberry pie, I always start with top-notch blueberries. Fresh berries should be plump and deep blue with a slight silvery coating. I avoid any that are mushy or moldy.
• Organic blueberries can be a great choice with their fresh flavor. 
• If using frozen berries, I look for ones without added sugar. These work well in pies and are often less expensive.

Preparing Fresh Versus Frozen Blueberries

With fresh blueberries, I rinse them gently and pat dry. Too much water can make for a runny pie filling. 

Both fresh and frozen work great for this easy blueberry pie recipe. 

Special Prep for Frozen Blueberries 

If using frozen blueberries follow the steps below and omit steps 2 through 5 in the recipe card. Also, these details are in the note section of the recipe card so that you can easily refer to them if printing out this recipe. 

In a large bowl, combine 5 cups of frozen blueberries, 1 cup of granulated sugar, 3 to 5 tablespoons of corn starch or tapioca starch, fresh lemon juice (from 1 lemon), a little lemon zest, and a pinch of salt. Mix well.

In a medium saucepan cook the filling for about 15 minutes until the juices are released and the filling has thickened. This will continue to thicken during the oven baking process. Allow filling to cool to room temperature before filling the pie crust. 

Pie Crust Fundamentals

I always start with a flaky pie crust. If making my own pie dough I allow it to chill for at least an hour before rolling it out.

For the bottom crust, I roll the dough into a 12-inch circle and gently place it in a 9-inch pie dish. I trim the edges, leaving a 1-inch overhang.

For the top crust, I have two options:

1. Full top crust
2. Lattice top

A full top crust is simpler, while a lattice top looks fancier but takes more time.

Adding the Filling and Creating a Lattice Crust

I pour my blueberry filling into the bottom crust. If using a full top crust, I place it over the filling and crimp the edges.

For a lattice pie crust:

1. Cut the top crust into 1-inch strips
2. Lay half the strips across the pie
3. Weave the remaining strips perpendicular to create a lattice pattern

I trim and crimp the edges to seal the pie.

Baking to Perfection

Before baking, I use a pastry brush to coat the top crust with an egg wash for a golden shine. I place the pie on the middle oven rack and bake at 425°F. Cover the pastry edge with aluminum foil strips and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until pie top is a golden brown.

The pie is done when the crust is golden brown and the filling bubbles. I let it cool for at least 2 hours before serving to allow the filling to set.

Frequently Asked Questions

Making blueberry pie filling can be easy and delicious. I've gathered answers to common questions about ingredients, techniques, and tips for perfect results every time.

How can I make blueberry pie filling with fresh berries?

To make blueberry pie filling with fresh berries, start by combining 6 cups of fresh blueberries with sugar, flour, ground cinnamon, lemon juice, and butter. 

Can Wild Blueberries be used?

A pie is a great way to use wild berries for a delicious homemade pie filling. Wild blueberries are smaller and rarer than cultivated varieties. Since they can't be grown from seed, finding them fresh in stores is uncommon unless it's blueberry season. These berries are prized for their sweetness, lower water content, and concentrated flavor, making them superior to the typical supermarket blueberries.

How do you prepare a blueberry pie using canned filling?

When using canned blueberry pie filling, start by preheating your oven to 375°F (190°C). Then, pour the filling into a prepared pie crust, and add a top crust or lattice.

Brush the top with egg wash for a golden finish. Then bake the pie for about 45-50 minutes, until the crust is golden and the filling is bubbly.

📖 Recipe

In perfect pie tradition, you can serve this fresh out of the oven or chilled and plain, with ice cream, or whipped cream....or both!

What is your favorite pie either to eat or to make?